Milk Thistle Oilseed Cake Flour Fractions: A Source of Silymarin and Macronutrients for Gluten-Free Bread
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26784246%3A_____%2F22%3AN0000063" target="_blank" >RIV/26784246:_____/22:N0000063 - isvavai.cz</a>
Alternative codes found
RIV/60076658:12220/22:43905878 RIV/60461373:22330/22:43924278
Result on the web
<a href="https://www.mdpi.com/2076-3921/11/10/2022" target="_blank" >https://www.mdpi.com/2076-3921/11/10/2022</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/antiox11102022" target="_blank" >10.3390/antiox11102022</a>
Alternative languages
Result language
angličtina
Original language name
Milk Thistle Oilseed Cake Flour Fractions: A Source of Silymarin and Macronutrients for Gluten-Free Bread
Original language description
The utilization of plant by-products as functional food ingredients has received increasing attention in the last decade. One such by-product generated during milk thistle oil pressing is oilseed cakes, which could be used as a novel food ingredient. Therefore, the study aimed at investigating the effects of the addition of milk thistle oilseed cake (MTOC) flour fractions obtained via dry sieving, differing in particle size (unsieved; coarse: >710 µm; medium: 315–710 µm; and fine: <315 µm), on the quality of gluten-free bread and stability of silymarin during breadmaking. The 10% addition of the fractions into gluten-free bread increased the protein, fibre, fat, ash and silymarin content. The breads with the coarse fraction had the highest content of fibre, whereas the breads with the fine fraction excelled in protein, fat and ash content. The medium fraction was characterized as the richest source of silymarin, whilst the fine fraction was the poorest. Silymarin constituents were slightly released during dough rising but also partially decomposed during baking; moreover, silydianin was the most susceptible and degraded the most. The enriched breads had better sensory and textural properties compared to the control bread. The results suggest that MTOC flour fractions can improve the potential health benefits and nutritional profile of gluten-free bread.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40500 - Other agricultural sciences
Result continuities
Project
<a href="/en/project/QK1910302" target="_blank" >QK1910302: Processing of waste products obtained during oil extraction from oil crop seeds on new commodities with nutritional and health benefits</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
ANTIOXIDANTS-BASEL
ISSN
2076-3921
e-ISSN
2076-3921
Volume of the periodical
11
Issue of the periodical within the volume
10
Country of publishing house
CH - SWITZERLAND
Number of pages
18
Pages from-to
2022
UT code for WoS article
000872077300001
EID of the result in the Scopus database
2-s2.0-85140491445